8 c. chopped, tart red apples, unpeeled
1 (20 oz.) can pineapple chunks, drained, reserve juice
2 c. seedless green apples
1-2 tsp. poppy seeds
1 1/2 c. toasted pecans

DRESSING:

Reserved pineapple juice
1/4 c. butter
1/4 c. sugar
1 tbsp. lemon juice
2 tbsp. cornstarch
2 tbsp. water
1 c. mayonnaise or 1/2 c. reduced calorie mayonnaise & 1/2 c. plain yogurt

Make dressing first combining the reserved pineapple juice, butter, sugar and lemon juice in a small saucepan. Heat to boiling. Combine the water and cornstarch to make a smooth paste; add to the hot mixture; cook until thick and smooth. Chill completely before stirring in mayonnaise.

Combine apples, pineapple, oranges and poppy seed in a large, glass bowl. Add chilled dressing; refrigerate until time to serve. Stir in pecans just before serving for maximum crunchiness.

Serves 16.